How to Knead Wheat Flour Dough for Soft Rotis (Step-by-Step)

Kneading the perfect wheat flour dough is the secret behind making soft, fluffy rotis. While the process may look simple, the right water ratio, kneading technique, and resting time make all the difference. This step-by-step guide walks you through the basics so you can prepare smooth, pliable atta dough that rolls easily and cooks into soft rotis every time.

Here’s a simple, foolproof, step-by-step guide for kneading wheat flour dough (atta) for roti, including ingredients, quantities, and detailed steps

Ingredients (for 8–10 rotis)

• 2 cups whole wheat flour (atta)

• ¾ to 1 cup water (adjust based on flour type)

• ½ tsp salt (optional)

• 1–2 tsp oil or ghee (optional, for softness)

Step-by-Step Method

1. Measure the flour

Add 2 cups of wheat flour into a wide bowl (parat / thali).

2. Add salt (optional)

Mix in ½ tsp salt for taste.

3. Add water gradually

Start with ½ cup water, adding slowly as you mix.
Using fingers, begin combining water and flour to form a rough, shaggy dough.

4. Bring the dough together

Keep adding water in small splashes until the dough begins to hold shape—neither too dry nor too sticky.

5. Start kneading

Use the heel of your palm to push the dough away, fold it back, then rotate 90°.
Repeat this push–fold–turn motion.

6. Knead for 6–8 minutes

Continue until the dough becomes:

• Soft

• Smooth

• Supple

• Slightly elastic

7. Add oil for softness (optional but recommended)

Drizzle 1–2 tsp oil, knead for 30 seconds.
This improves texture and prevents drying.

8. Rest the dough (VERY important)

Cover with a cloth or lid and rest for 15–20 minutes.
This helps gluten relax and makes rotis softer and easier to roll.

9. Final smoothening

After resting, give it a quick 10-second knead.
It should now feel soft, pliable, and non-sticky—perfect for rolling rotis.

Quick Tips for Soft Rotis

• Use lukewarm water for softer dough.

• Don’t add too much flour while rolling—it can make rotis hard.

• Rest time is essential for fluffiness.

• Knead until smooth; under-kneaded dough makes stiff rotis.